Ah…there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic...
Aug 23, 2023•44 min
One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling a...
Jun 07, 2023•48 min
It’s hard to imagine two more significant issues than feeding the earth’s population with nutritious, flavorful food, and protecting the planet where we live. Farmers are at the center of both issues. As chefs and culinary educators, we have an opportunity and most likely – an obligation to work with farmers as advocates for both sustainable practices and paying respect for the farmers work, through effective menu planning and preparation of Mother Nature’s harvest. Join CAFÉ Talks for a lively,...
May 24, 2023•1 hr
Eight billion people on the planet and counting. Farmers, ranchers, and fisherman are faced with a momentous challenge: “How do we continue to feed a planet that is growing at an exponential rate, protect the integrity of our ecosystem, produce food that is delicious, nutritious, and safe, and do so with integrity”? Join CAFÉ Talks podcast as Dr. Alan McAnelly discusses regenerative agriculture and how it can help farmers, consumers, and the planet. Healthy soil builds healthy plants; healthy pl...
May 10, 2023•42 min
What once was thought to be of no use has been given a chance to be great again, to feed us all and pay respect to the plant, the animal, and the products we made and pushed aside what was left. What is one man’s waste is another’s treasure – how true it is to those who think and act in tune with the planet. Join CAFÉ Talks for a fascinating conversation with Dan Kurzrock, CEO of Upcycled Foods, Inc. as he challenges us to re-think how we approach the foods we prepare and consume. His company ma...
Apr 26, 2023•1 hr 2 min
Look in a mirror. Are you proud of the image you portray in the kitchen? The chef’s uniform carries generations of tradition, standards of excellence, history, and pride. How we present ourselves has much to do with how we act, perform our duties, and how others perceive us as professionals. Serious culinarians are fully cognizant of the power of the uniform. The knives that we hold in our hands, those sharp blades that are an extension of our hands, the workhorses of the kitchen, and the delive...
Apr 12, 2023•1 hr 3 min
At a time of crisis, the opportunities are limitless for those who understand how to lead and lift people up, for those who embrace change as a catalyst for innovation and improvement, and those who celebrate individuality and inclusion. This is the message from Glenn Llopis – a leading consultant, author, and mentor to leaders across the country. Join CAFÉ Talks Podcast as Glenn helps us to build a roadmap for success in challenging times. His methods work! His focus on building Innovation Ment...
Mar 29, 2023•1 hr 4 min
What would Escoffier think? This is a question that many chefs ask at times when a major shift in menu or concept is being contemplated, or when an educator is faced with the need to adjust content or methods of delivery. Change is difficult for anyone and at times we need to not only look back for guidance but also look forward for opportunity. Join CAFÉ Talks for an important discussion about on-line delivery methods for culinary arts students with Chef Kirk Bachmann, President and Provost for...
Mar 15, 2023•57 min
Breaking bread is symbolism for coming together, putting aside differences and learning to appreciate those with whom we differ. Breaking bread, in this regard, is adopted by individuals, families, organizations, as well as countries intent on finding diplomatic solutions to the challenges we face. Join CAFÉ Talks podcast as Christopher Weissberg, a member of French Parliament, as we chat about diplomacy and the role that food plays in breaking down barriers.
Mar 01, 2023•52 min
“Let’s not forget that we are cooks.” This was a wake-up call from Chef Andre Soltner at an ACF Conference many years ago. It brought home the importance of the tactile work that we do and for those of us in education – the opportunity we have, to draw individuals into a profession with a proud history. It was also a call to each of us to note that it is in the “doing” where we learn the craft of cooking. The hands-on approach whether it be through internship, externship, coop activity, or forma...
Feb 08, 2023•57 min
In a world where “What’s in it for me”, is too often the first concern, those who are truly successful build a foundation on generosity, giving, and value creation first. When we invest in others, we also invest in ourselves and our future. Listen in to CAFÉ Talks interview with world-renown author: John David Mann as we discuss the importance of generosity and the value of storytelling. Through books such as “The Go-Giver”, John points us in the direction of giving that benefits all stakeholder...
Jan 18, 2023•54 min
It does take a village to educate today’s cooks and chefs; a village of peer culinarians, chefs willing to mentor through internship, externship, or apprenticeship, and the community at large that shows interest in and support for the process of learning. A culinary program, if successful, understands the role of these different players and engages them in the process of learning while at the same time supporting and contributing to the profile of that community. It is this symbiotic relationshi...
Dec 28, 2022•54 min
What attracts individuals to a career in the kitchen, what excites students who seek to become a chef, what can help restaurants and schools retain today’s cooks and chefs – these are questions that challenge restaurateurs, chefs, and culinary educators. Is it pay and benefits, a lifestyle that requires so much of those who participate, or could it be an innate desire to be creative, expressive, and connected with the plate as a canvas? Join CAFÉ Talks for an interview with Jennifer Reardon-Brow...
Dec 14, 2022•38 min
Fire, smoke, and food. This is the origin of cooking; that a’ ha moment when flavor came into play and the experience of eating extended beyond survival. Fast forward 300,000 years (give or take 100,000) and cooks still relish fire and smoke; low and slow preparations, and the development of flavor through caramelization and penetrating smoke. Join CAFÉ Talks podcast for an exciting conversation with Jonathan and Meghan Gravatt of West Shore Barbeque as they ignite your interest and share their ...
Nov 30, 2022•1 hr 6 min
Flour (or whole grains), water, salt, and yeast – four simple ingredients that in the hands of an accomplished baker can result in one of the most revered food experiences known to mankind. A loaf of bread, the symbol of friendship, of coming together, of sharing with our friends, family, and even adversaries is a magical product. Since the early days of formalized cooking, bread has been represented by every culture in the world from the tortilla of Mexico, to dense pumpernickel from Germany an...
Nov 09, 2022•59 min
A student and young cook’s education and training is an investment in their future. Defining goals, establishing those “stakes in the ground”, and charting a path towards a rewarding career are as important as any other aspect of their development – planning is critical and knowing how to build a path is a life skill. Everything that a young professional does, from that first day tying on an apron leads to that end career goal. Everything that culinary educators, program administrators, and chef...
Oct 26, 2022•1 hr 2 min
What we do is important! As chefs and chef educators we know the responsibility we have for preparing and presenting beautiful, delicious food, but do we fully realize the impact food has on the health and wellbeing of our communities? What happens in restaurants with food will eventually trickle down to the home. Chefs and cooks can set the tone for the food that we eat and how it is prepared. Proper nutrition need not infer that deliciousness is sacrificed. It is part of our responsibility to ...
Oct 12, 2022•51 min
A teacher’s teacher, consummate guide on the side, mentor, visionary, friend, and lover of food – this is Fred Mayo. Join Café Talks for a lively discussion with Dr. Mayo who throughout his career has helped institutions re-invent themselves, guided teachers toward a better awareness of their craft, and defined the need and the joy of facing change head on. At a time when there is great concern for the hospitality industry and the future of culinary education – Mayo is excited about the possibil...
Sep 28, 2022•1 hr 11 min
Is there a magic formula for restaurant success? Why is it that some succeed while others fail? How should restaurateurs approach the business and what are the expectations of guests and employees? As chefs and restaurant operators we look for the answers to these questions – sometimes believing that we have it all figured out. As educators, we may believe that we know what should be taught and how to nurture the next generation of chefs and restaurateurs, but have we really unlocked the secret?...
Sep 14, 2022•55 min
We study to understand, we practice to learn, and we produce to truly know. These are foundational steps in building competence and confidence, but they also unlock the possibility to create and innovate. Moving the business of food forward requires both a commitment to those critical foundations and the wherewithal to question, push forward, think creatively, and innovate a product or process that is new and exciting. It all begins with those foundations that we teach in our kitchens and classr...
Aug 31, 2022•1 hr 6 min
The times they are a changing. Culinary education and the industry it serves is facing incredible challenges, yet at the same time – fantastic opportunities. In our third year of communicating with chefs, cooks, culinary educators, students, and program administrators CAFÉ Talks Podcast will open the door to these opportunities. Interviews with people who have their thumb on the pulse of change will offer their thoughts on where the industry of food and the provisioners of culinary education are...
Aug 17, 2022•18 min
What lays ahead, what will your future bring, where might you wind up? From those early days of washing dishes or the first opportunity to work on a kitchen line, there is a spark of wonder and loads of trepidation over these important questions. Is this what I want to do, what I should do with my life? At these early stages in a career many may have doubts, but some will say that the opportunities are only limited by a person’s desire, commitment to learning, and willingness to build and stick ...
Jun 15, 2022•1 hr
Self-confidence derived from a set of tangible skills, appreciation for teamwork, an outlet for creativity, and careers that allow any individual to be all that he or she can be - this is what the professional kitchen can provide. The opportunities begin long before college or that first job because the foundations of cooking are the lifeblood of the home and the community. “What are the most critical skills to begin this quest? Show up on time, work hard, follow through, be inquisitive, listen,...
Jun 01, 2022•1 hr 29 min
Be humble, work with your employees, know that each person is just as important as the next, build trust through your brand, and make sure that you find time for family. These are words of wisdom from a successful owner team that has built a foodservice business and a family through hard work, dedication to a pursuit of excellence, connecting with guests, and mentoring a team of professionals who share in a vision and a mission to serve. Join CAFÉ Talks Podcast as we spend time with Chef Jamie a...
May 18, 2022•1 hr
Find your purpose, align with your passion, think that you can make a difference and you just might. As chefs and educators, we have a desire to discover what we were meant to do and how what we do might just make a dent in the universe. We have the power to steer individuals in a certain direction, to fill stomachs, inspire, reward, comfort and celebrate, and give others a chance to break bread and raise a glass. But, to feed the young who might not know where their next meal is coming from, to...
May 04, 2022•42 min
“WHY DID YOU DECIDE TO WORK HERE?” This, to Chef Joe Faria of Quail Valley River and Golf Club is a very important question to ask. “It is my job to understand this answer and make sure that his or her reason is still relevant throughout the time that a person works here.” In Chef Faria’s kitchen diversity is a learning opportunity, teaching is a way of life, family is essential, and teamwork never allows individuals to drift away from their mission “to serve.” Join us for an important discussio...
Apr 20, 2022•1 hr 1 min
Matching the right student to your culinary program, opening the door to the possibilities of a bright future in food, setting the stage for success, and preparing the next generation of culinary professionals takes a team effort. Marketing, admissions, and student retention cannot be viewed as separate departments, nor can the delivery of program material in classrooms and labs be treated as a separate silo if a program is to reach its goals. Integration and collaboration from the early stages ...
Apr 06, 2022•46 min
There is no greater calling, there is no task more important, and there is no objective more rewarding for a chef than to teach, train, and mentor. Chefs spend their careers, sometimes unknowingly, helping others build the technical and life skills necessary to be successful. This is part of the job - quite possibly, the most important part of the job. Those chefs who are most impactful are the ones who create learning environments wherever they go - these are the chefs who truly make a differen...
Mar 23, 2022•46 min
Oftentimes management is viewed as a controlling process - a way to get a job done through other people where to lead is to inspire, and to set a course for others to follow. However, we all know from our experience, that the title of “leader” is rarely defined in a way that accomplishes the goals of inspiration and setting a course for others to follow. Leadership has become a position rather than a method and a message. Some individuals with the title seek to accomplish their goals through dir...
Mar 09, 2022•1 hr 1 min
Some may speak of Farm to Table, but a few chefs truly live the concept. An appreciation for the work of the farmer is a great first step, but engaging in the work of the farmer, planting, weeding, nurturing and harvesting; fully integrating ingredients in your menu, working with their seasonality, minimizing waste and when it occurs - building it back into the soil as compost or feed for the animals that a chef raises; and teaching the restaurant staff to respect the animals and the crops that ...
Feb 23, 2022•1 hr
